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First football ended, now its time for basketball season to come to an end. Creating new recipes to enjoy while hosting game night is always fun. Today I’m going to share with you a Beer Battered Fish Tacos Recipe using a provided sample of Sapporo Beer. My hubby is a huge beer drinker and absolutely loved the flavor and lightness of this beer. Now I’m not a beer drinker, but I love to cook with it..it just adds a flavor that you can’t get anywhere else!
Ingredients:
1 tablespoon vegetable oil
1 egg yolk
1 ¼ cups Sapporo beer
1 teaspoon salt
2 ¼ cups all-purpose flour
1 ½ to 2 lbs firm white fish in serving-size pieces
Instructions:
Sift 1 ¼ cups of the flour with a teaspoon of salt into a bowl.
Make a well in the center and add the egg yolk, beer and 1 tablespoon of oil.
Beat this mixture using a whisk until you have a smooth batter.
Let it rest for half an hour.
Preheat oven to 200 degrees F.
Heat the oil in a deep fryer to 370 degrees F.
Season the fish with salt and pepper.
Fold the egg whites into the batter with a spatula or wide metal spoon.
Put a cup of flour in a big bowl and dip the fish in the flour.
Make sure the fish pieces are well coated and then shake off any excess.
Dip the fish into the batter until it is evenly coated, and let any excess drip off.
Drop the fish into the hot oil in batches, frying until the batter is golden brown.
Transfer the cooked ones to the oven while you finish the rest.
Set out your fish, corn tortillas, lime slices, cheese & sriracha mayo sauce and let your guests create their own tacos, or just create pre-made tacos for your guest to grab and enjoy.
1 tablespoon vegetable oil
1 egg yolk
1 ¼ cups Sapporo beer
1 teaspoon salt
2 ¼ cups all-purpose flour
1 ½ to 2 lbs firm white fish in serving-size pieces
Sift 1 ¼ cups of the flour with a teaspoon of salt into a bowl.
Make a well in the center and add the egg yolk, beer and 1 tablespoon of oil.
Beat this mixture using a whisk until you have a smooth batter.
Let it rest for half an hour.
Preheat oven to 200 degrees F.
Heat the oil in a deep fryer to 370 degrees F.
Season the fish with salt and pepper.
Fold the egg whites into the batter with a spatula or wide metal spoon.
Put a cup of flour in a big bowl and dip the fish in the flour.
Make sure the fish pieces are well coated and then shake off any excess.
Dip the fish into the batter until it is evenly coated, and let any excess drip off.
Drop the fish into the hot oil in batches, frying until the batter is golden brown.
Transfer the cooked ones to the oven while you finish the rest.
My Sparkling Life https://mysparklinglife.com/
Whether your team wins or looses, you will win over your guests with this delicious recipe!
And for those still battling the chilly north, you might also like some comforting Game Day Crockpot Chili:
12 oz. Sapporo beer
2 T. olive oil
2 lbs. ground beef
coarse salt and fresh ground pepper
1 1/2 c. frozen corn
1 white onion
3 garlic cloves
1/4 c. chili powder
1 T. dried oregano
1 1/2 t. ground cumin
2 cans whole tomatoes, coarsely chopped with their juices
1/3 c. chopped fresh cilantro, plus more for serving
2 cans dark red kidney beans, rinsed and drained
Heat olive oil in a large stock pot over medium heat. Brown ground beef (seasoned with salt and pepper), drain and add to Crock Pot set on low heat. Return pot to heat, add onions and garlic, saute for about 5 minutes and add to Crock Pot.
Add the cilantro, corn, tomatoes, seasonings and Sapporo beer. Cook on low for 6 – 8 hours. During the remaining 30 minutes, add the kidney beans, stirring well to combine. Season to taste with salt.
Serve with sour cream, shredded cheddar and more fresh cilantro.
12 oz. Sapporo beer
2 T. olive oil
2 lbs. ground beef
course salt and fresh ground pepper
1 1/2 c. frozen corn
1 white onion
3 garlic cloves
1/4 c. chili powder
1 T. dried oregano
1 1/2 t. ground cumin
2 cans whole tomatoes, coarsely chopped with their juices
1/3 c. chopped fresh cilantro, plus more for serving
2 cans dark red kidney beans, rinsed and drained
Heat olive oil in a large stock pot over medium heat. Brown ground beef (seasoned with salt and pepper), drain and add to Crock Pot set on low heat. Return pot to heat, add onions and garlic, saute for about 5 minutes and add to Crock Pot.
Add the cilantro, corn, tomatoes, seasonings and Sapporo beer. Cook on low for 6 – 8 hours. During the remaining 30 minutes, add the kidney beans, stirring well to combine. Season to taste with salt.
Serve with sour cream, shredded cheddar and more fresh cilantro.
My Sparkling Life https://mysparklinglife.com/ Enjoy your game day recipes, but remember to ALWAYS drink responsibly!